Minturn Whisky Co. Beats National Rivals in Competition

Aspen —Minturn Whisky Co. defeated major national competitors at a recent competition, securing a win that places this small-batch distillery on the map alongside industry giants. The victory highlights the rapid growth of a brand that has spent the last five years building its identity from the ground up in the Roaring Fork Valley, proving that local craftsmanship can compete with established corporate portfolios.

Spence Neubauer, the founder and master distiller behind the operation, started with a specific gap in the American market. He wanted a Scotch-style whisky that was peated, made from 100% barley, and available locally. When he couldn’t find it, he decided to produce it himself. The company opened its doors in June 2021, a move that required significant personal sacrifice for the family. Stefanie Neubauer, Spence’s wife, left her career as an anesthesiologist to help build the business. Before they settled into their current location, the couple ran pop-up speakeasy locations in Beaver Creek during the summer months. Stefanie handled the design, utilizing her skills in woodworking and materials to create a creative flair for each temporary space.

Today, the Neubauers operate out of Minturn, where they offer a smaller venue known as the Wee Dram. It is a place for locals and visitors to stop in for a drink or attend events like a whisky dinner honoring Scottish poet Robert Burns. They have also purchased land on Main Street in Minturn with plans to build a permanent headquarters, though the current operation remains their primary hub.

The strategic pivot that led to their recent success came from an unlikely quarter: a friend with a business degree. Andrew Eskander, a Marine Corps veteran and pilot who volunteers with Mercy Ships and Angel Flight, became a frequent visitor to the distillery. He holds an MBA from the Scheller College of Business at Georgia Institute of Technology in Atlanta and established a $1 million veteran MBA scholarship fund there. Eskander now serves as the company’s Chief Strategy Officer, a role he fills with advice and connections.

Eskander pitched the idea of partnering with marketing students at Georgia Tech to solve real-world problems for Minturn Whisky Co. He approached Professor Tim Halloran, a principal lecturer and teaching professor of marketing at the Scheller College. Halloran agreed to let an out-of-state whisky company be the subject of his spring semester, a departure from the norm. Typically, Halloran’s class works with large entities like Delta, Coca-Cola, or Home Depot. The collaboration brought academic rigor and fresh perspectives to the small Minturn distillery, contributing to its ability to outperform larger brands in competition.

The win is a validation of the Neubauers’ five-year effort to build a brand that resonates both locally and globally. Vail’s status as an international destination has helped spread their reputation, turning fans into friends and supporters. The distillery’s growth is a testament to the power of community and strategic partnership, showing that a small team in Minturn can punch above its weight.

Spence Neubauer’s journey from ski patroller at Copper Mountain to award-winning distiller reflects a broader trend in the Western Slope’s creative and entrepreneurial landscape. The whisky is spelled without the “e,” a nod to the Scottish style Spence admires, and it carries the weight of that heritage in every bottle. The competition win is not just a trophy; it is proof that the work done in the valley, from the pop-ups in Beaver Creek to the quiet hours at the Wee Dram, has reached a critical mass.

The next pour will taste like ambition, patience, and a whole lot of hard work from two people who decided to make their dream happen.